Ingredients

• Mixed spice – 2 teaspoons.
• Beaten egg – 2 nos.
• Softened butter – 50 oz.
• Golden syrup – 250 grams.
• Self-raising flour – 300 grams.

• Rhubarb – 300 grams. (You have to cut into short lengths).
• Ground ginger – 1 teaspoon.
• Bicarbonate of soda – 1 teaspoon.
• Dark muscovado sugar – 100 grams.
• Icing sugar – For dusting purposes.

Cooking guidelines

The next step is to put the kettle on.

Take a 20 cm square cake tin. Butter and line the tin. The flour and spices should be sieved into a bowl.

The next step is to take a blender. Beat the butter and sugar until they become light and fluffy.

Then, you have to beat in the golden syrup.

Now, the bicarbonate of soda should be dissolved in boiling water (200ml).

Now, you must pour through processor’s sprout in a gradual manner. The flour needs to be pulsed in.

Then, the eggs must be added. Mix in a brief manner.

The next step is to take out the bowl from the processor. The rhubarb should be stirred in a gentle manner. The mixture should be poured into the tin.

Now, you must bake for about one hour.

You should stop when the cake becomes firm. (The cake remains firm while touching and when you press it, the cake springs back). It should be cooled in the tin around 5 minutes.

The next step is cool on a wire rack.

The icing sugar has to be dusted before serving.